Friday, September 28, 2018

Carrot Soup with Potatoes (1911)

"Scrape and slice quite thin 3 medium-sized carrots. Boil in clear water 20 minutes, and drain carefully.   

"Then add to them  nicely sliced Irish potatoes and 1 finely-shredded onion, 2 tablespoonfuls of butter, pepper (red), salt, and enough water to boil all tender.

"When tender, add a pint and a half of rich milk and a small bunch of minced parsley. Serve very hot."

More "Lost" Soup Recipes
Avocado Cream Soup (1948)
Old-Style San Francisco French Onion Soup (1884)

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister John E. Mohler of Warrensburg, Missouri. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")

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